Another recipe from WebMD that has helped my sore throat. You just need 4 lemons, a handful of fresh ginger, hot water, and some honey. I recommend using at least 10 cups water to make sure the drink is not too acidic. Recipe here: http://www.m.webmd.com/cold-and-flu/cold-guide/chicken_soup_and_recipes_for_cold (Apr. 2015)
Japanese sautéed burdock
The sauce has mirin, soy, sake, and superfine sugar. This dish is tasty, but peeling and julienning the burdock root was time-consuming. Recipe from Harumi’s Japanese Home Cooking: Simple, Elegant Recipes for Contemporary Tastes cookbook, available at https://www.amazon.com/dp/1557885206/ref=cm_sw_r_sms_api_Kd9mxbMVKKNVD (Apr. 2015)
Japanese poached rockfish
Fish fillets gently poached in sake, mirin, soy sauce, and water with superfine sugar and ginger, served with wakame. Recipe from Harumi’s Japanese Home Cooking, a cookbook we found in Japantown, San Francisco. (Apr. 2015)
Balsamic roasted strawberries
Preheat oven to 350. Wash and trim 1 lb strawberries, cutting into halves or quarters. Place in a 9x12 baking dish, then add 1 ½ Tbsp sugar and 4 Tbsp good quality balsamic vinegar (we use 3 parts traditional balsamic and 1 part cranberry and pear white balsamic vinegar). Bake for 45 mins, stirring once.… Continue reading Balsamic roasted strawberries
Hakka soy-glazed black pepper chicken
Four ingredients (chicken, dark soy, black pepper, and cilantro) create a delicious meal. Combine 2 Tbsp dark soy and 1 Tbsp black pepper in a wide sauté pan. Place 2 lbs (about 6-7 pieces of skin-on, bone-in chicken thighs, trimmed off excess fat) of chicken thighs in the pan, making sure to get the sauce… Continue reading Hakka soy-glazed black pepper chicken
Vietnamese chicken back and celery rice
Recipe from Andrea Nguyen, one of my favorite cookbook authors, who shared this soulful dish from her childhood: http://www.vietworldkitchen.com/blog/2015/04/chicken-back-and-celery-rice-recipe-com-ga.html. The chicken fat rendered from the soup permeates every aspect of this dish. Absolutely delicious, although a bit time-consuming (see Note 2 below). She called for fish sauce to taste; we used about 1 ½ tsp… Continue reading Vietnamese chicken back and celery rice
Cinnamon ginger tea
I was amazed to find this recipe on WebMD: Combine ½ cup thinly sliced fresh ginger, 6 cups water, and 2 cinnamon sticks in a saucepan, then simmer for 20 minutes (or longer for a stronger tea). Add 2 tablespoons honey or brown sugar, strain, and serve. http://www.m.webmd.com/cold-and-flu/cold-guide/chicken_soup_and_recipes_for_cold
Matzoh brei
First, break up 1 matzoh into 2 inch pieces, soak in hot water for 1 min, then squeeze out excess water. (To avoid disintegrating the matzoh, I place the broken dry pieces in a handled colander that is nestled in a mixing bowl. Then I pour the hot water overtop, covering the matzoh pieces. When… Continue reading Matzoh brei
Persian charoset
Pit and finely dice 8 large Medjool dates. Combine with: 2 Tbsp each pomegranate molasses and honey; and ¼ tsp each ground cardomom, ground cinnamon, and sea salt. Add 2 Fuji apples, cored and finely diced (skin on). Separately, toast ¾ cup each walnuts and almonds and ¼ cup pistachios. Using a food processor, pulse… Continue reading Persian charoset
Cooking Adventures 